Easy Quinoa Salad
1 1/2 cups organic chicken or vegetable broth, or water
3/4 cups uncooked quinoa
3 Tbsp lime zest
Juice of ½ lime
4 tsp sesame oil
2 Tbsp fresh ginger root, minced
½ tsp of minced garlic
1 tsp kosher salt and pepper
1 cup shredded carrots (optional)
1 cup shredded red or green cabbage (optional)
1 small red pepper, thinly sliced
3 Tbsp cilantro, fresh, chopped
1 Tbsp fresh basil chopped
1-2 green onions sliced into matchstick pieces
1 Tbsp sesame seeds, toasted (can use hemp hearts as option)
In a small saucepan, combine broth (or water) and quinoa; bring to a boil over high heat. Reduce heat to low; cover and simmer for 10 minutes or until liquid is absorbed (or cook quinoa according to package instructions).
Meanwhile, to make dressing, in a small bowl, whisk together lime juice, lime zest, ginger, sesame oil, garlic, salt and pepper; set aside.
Put remaining vegetables into a salad bowl and set a side.
After quinoa has cooked add to your bowl of vegetables and add your dressing. Stir well.
If serving warm stir in your cilantro and basil now and sesame seeds
To serve cool, allow salad to cool, then add cilantro, basil, and sesame seeds. Put in fridge and enjoy when you are ready!
Remember, these veggie ingredients are optional, add more, or swap out some for your personal favs! This is great as a side dish or to bring for lunch! I just used veggies I had on hand in the photo above, cilantro, onions, red pepper, ginger and garlic!